Place all ingredients in food processor and whirl until smooth mixture forms.

Cover and refrigerate until ready to use.

In a bowl, stir all ingredients thoroughly.

Cover and refrigerate until ready to use.

Chop artichokes, toss with olive oil and Greek seasoning.

Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.

Heat 2 tablespoons olive oil in large, nonstick sauté pan over medium high heat.

Add sliced mushrooms and cook until softened, about 4 minutes.

Remove from heat and stir in roasted artichoke pieces, diced tomatoes and chopped bacon. Mix well. Cover and refrigerate.

Place flatbread on baking sheet.

Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese.

Bake in bottom half of oven at 450° F for 8 minutes.

Just before Naan comes out of the oven, heat a small spray-coated nonstick pan over medium heat.

Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains.

Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream.

Serve immediately.